Leek, Cheddar & Thyme Croustade Recipe
Slow-cooked leeks, rich Cheddar and fresh herbs make this a super meat-free centrepiece for your festive table. Serve with roast potatoes, a tangy chutney or cranberry sauce and a selection of your favourite veg. Serves 4.
Method
Preheat your oven to 180°C (Gas Mark 4). Put the breadcrumbs, nuts and rosemary in a large mixing bowl, then add the pieces of butter and rub in with your fingers until combined. Next, stir in the grated cheese and crush in the garlic cloves. Spoon the mixture into the bottom of a 20cm flan dish and press it down firmly, to make the base of the Croustade.
Put it into the hot oven and cook for about 20 minutes, or until golden. While the base is cooking, make the topping. Place a large, shallow pan over a medium heat and add the butter. Let it melt, then add the prepared leeks and fry the gently (stirring every now and then) for about 10 minutes, or until really soft. Gently ‘bruise’ the thyme leaves with the back of a spoon, then add them to the pan, together with a few gratings of the nutmeg.
Season to your taste with salt and pepper, then stir in the crème fraîche and cook for a few more minutes, still stirring, until the sauce bubbles and has thickened slightly. Remove the croustade base from the oven and spread the leek topping over it, then put it back into the hot oven to cook for 20 minutes more.
Serve straight away.
